Also known as corn salad and mache, this annual plant is believed to have originated in the Mediterranean region. It is a frost-resistant vegetable that is cultivated and consumed like lettuce. The delicate flavour of its tender leaves has been appreciated by Europeans since the time of the Roman Empire. Relatively unknown in North America, it is mainly produced in France and the Netherlands.

Raw lamb's lettuce is an excellent source of potassium, and vitamins A and C; it is a good source of iron and vitamin B6. This vegetable also contains copper zinc, folic acid, magnesium and phosphorus. It is said to act as a stimulant, a diuretic, and a laxative.

Buying

Lamb's lettuce is sold in small bunches still attached to the roots. Choose a bunch with crisp, glossy leaves of an every green colour, avoid wilted or discoloured leaves.

Storage

Lambs lettuce spoils very rapidly. It can be kept in the refrigerator for 2 days wrapped in a paper towel and placed in a perforated plastic bag. The delicate flavour of the leaves will be at its best if they are consumed without delay.

Preparing

Wash lambs lettuce just before serving. Remove the roots and rinse the leaves well, since this plant grows in sandy soil. Handle the leaves delicately and change the water if necessary but avoid soaking the leaves, dry thoroughly. Add the dressing at the last minute to maximum tenderness and flavour.

Using

Lambs lettuce is delicious on its own or combined with other tender leaf lettuces such as Boston or bib lettuce. Avoid mixing it with strong tasting vegetables or dressings, as they tend to overpower its subtle flavour. A dash of hazelnut oil, a few drops of lemon. And a pinch of salt will suffice to enhance the flavour of this delicate vegetable.

Lambs lettuce can also be used as a garnish on soups, simply cut it into little pieces and add it before serving. It also adds a colourful touch to omelettes and riCe or potato salads; add it at the last minute for the best effect. This vegetable blends deliciously in a mixed salad with nuts, apples or beetrrot and also makes a pleasant addition to poultry stuffing.

 

The idea of a greens mix in France is not simply to get any old mixture of greens. The idea is to combine four basic flavor types through a careful mixing of greens: mild, bitter/tart, piquant, and pepper/spicy. For the mild component, a leaf lettuce will typically be included. For the piquant, perhaps mustard greens. For the bitter/tart flavor, radicchio, escarole, mizuna, or curly endive. To round out the peppery/spicy component, usually included is either arugula or watercress.

Many of the components of a mesclun mix are not technically lettuces, but rather, a diverse array of greens that are chosen for their distinct flavor combinations. Other greens available for a mesclun mix include sorrel, parsley, basil, chive, fennel, purslane, dandelion green, chervil, and groundsel. In Italy, the comparable greens mix is usually referred to as "misticanza." ("Mista" in Italian means "mixed").